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https://www.youtube.com/watch?v=Cxu8hIo_PRU

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come at 7am. today my work is cleaning a stor. after closing breakfast go to stor throw out everything that did not use. clean up eveyting. suddenly got a news that start tomorrow will be lockdown for 2 weeks, so no need to come for internship for two weeks.

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-come around 5.00a.m. took out all the preparation already making yesterday. waiting guests come at 6.30 a.m. making omelet, roti jala. close breakfast at 10.30a.m. brings all things and breakfast to the kitchen to be toup for tomorrow breakfast. prepared main course for tomorrow. take all raw materials from store and arrange all the things in chiller.
- back home at 3.00 pm

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come at 5.00 a.m. doing every morning routine prepared breakfast for 350 pax for today  set up everything until  customers come around 6.30a.m. as usual closing at 10.30a.m. settle early for today back home around 3 pm

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today shift at 12pm. prepared food for bakar2 and ready the food at 4.30 pm and bring them to waterfall. today making mangolian and desert. customers come at 6.30 pm and then close around 10.30pm. today have around 200 pax. for me the cost for bakar2 are affordable as it take only rm 59.00 per head and you can choose what ever you what to eat. back home around 11.00 pm

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today my shift start at 12 pm. prepared food for lunch for today have a lunch for 100 pax from utm skudai. then prepared for bakar2. today I need to prepared 3 type of salad and then put them in a big bowl to be served to the customers. food for bakar2 ready at 4pm then straight bring to waterfall to setup. tonight my task is making mangolian, this food is from Korean, mix of beef, meat and vegetables and put souce then fried them. settle around 9.30 am. clean up everything. back home at 10.30 pm.

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this weekend is second week for bakar2 buffet. come early at 5 am. do preparation like usual. around 9 am already do some mension en place for tomorrow buffet. prep beef, meat, sausage, chicken, fish for bakar2. closing breakfast around 10.30am. then continue cutting vegetables, making desserts and prepared for breakfast tomorrow. back home around 4 pm.

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come at 5.00 a.m. doing every morning routine prepared breakfast until waiting customers come around 6.30a.m. as usual closing at 10.30a.m.

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follow schedule today is my shift start at 5.00 am alone without other internship students together with chef. I able to settle everything on time as evey day I was practice same things to prepare breakfast. serve guests until closing at 10.30 am. follow team to distributed flayers for march weekend buffet and flayers for Ramadhan around pasir gudang. back home around 5 pm after settle down distributes all those flayers.

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come at 5.00 a.m. doing every morning routine prepared breakfast for 340 pax for today set up everything until customers come around 6.30a.m. as usual closing at 10.30a.m. settle early for today back home around 3 pm

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going for work at 5a.m. prepared breakfast for 350 pax for today. today also need to prepared for bakar2. closing kitchen at 10.30 am. cleaning up everything then prepared for tomorrow breakfast menu, then toup for bakar2. set up bakar2 at 6.00 pm and then back home.

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punch card at 5.00 am. as usual come and prepared breakfast. 6.30am ready for breakfast. making omelet for customers. then prepared for bakar2 for last tonight. then toup some food for bakar2 tomorrow because bakar2 are held for two day. making preparation for tomorrow breakfast. as the bakar2 are held at area swimming pool so we need to bring out all the food there. using buggy to bring all the food. after set up for bakar2, then go home at 6.30 pm.

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this weekend will be the first day for bakar2 buffet. come early at 5 am. do preparation like usual. around 9 am already do some mension en place for tomorrow buffet. prep beef, meat, sausage, chicken, fish for bakar2. closing breakfast around 10.30am. then continue cutting vegetables, making desserts and prepared for breakfast tomorrow. back home around 4 pm.

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start working at 7.00 am continue serving customers, adding food when already finish. when there is no work at in front so we can do preparation for tomorrow. closing around 10.30 am. waiting for raw materials and arrange them in fridge and ciller. labelling all ingredient because in a few day HALAL will come to check to renew license every year.

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follow schedule today is my shift start at 5.00 am alone without other internship students together with chef. I able to settle everything on time as evey day I was practice same things to prepare breakfast. serve guests until closing at 10.30 am. follow team to distributed flayers for march weekend buffet and flayers for Ramadhan around JB. back home around 5 pm after settle down distributes all those flayers.

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preparing breakfast as usual fpr 200 pax for today. ready food on 6.30 a.m. making roti jala to be serve to the customers. prepared for 2 tray and then making omelet for guests. every sunday must have many malay guests and they are really eat a lot so we need to prepared a lot of food for them. closing around 10.30 am. cleaning every things and prepared breakfast for tomorrow. waiting raw materials to be arrange in chiller and fridge.

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for this weekend i came around 5am. as usual prepared all things for breakfast. for today had a dinner, so after finish breakfast slot do prepared all things for dinner. for february the theme is tradisional food that why all decoration and food provided follow the theme. the menu are as yesterday dinner. around 200 packs came for dinner. after all i think i really enjoy working serve guests as working environment are really good.

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came at 5am. preparation for breakfast as usual. today had a high tea and dinner so more things need to be prepared.
menu for high tea                            menu for dinner (RM60.00 per head)
(RM35.00 per head)
-3 layer of sandwich                     -kari kambing 4 hari
-fried bihun                                    - thai eggs
-spagetti bolognese                     -fried chicken
-fried chicken                               - asam pedas of variety of fish
-mixed vegetables                       - soup of variety beef
-roti jala                                         - gado-gado
- mixed vegetables

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do as usual work preparing breakfast for guests. firstly bring out all mise en place already made yesterday from the chiller to easy the chef maked the dishes. set up the breakfast before guests came around 6.30 am. then making omelet for guests, always ready to add any food that already finish to avoid guests complain about the services. closing at 10.30a.m. cleaning all the things and toup some dried thnigs like cereal, bread to make it easy for tomorrow breakfast. less work need to do for tomorrow. after that waiting for groceries and pick up all the groceries and arrange them in chiller. next is doing mise en place for tommorow event. back home around 4p.m

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come at 5.00 a.m. doing every morning routine prepared breakfast until waiting customers come around 6.30a.m. as usual closing at 10.30a.m.

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-come around 5.00a.m. took out all the preparation already making yesterday. waiting guests come at 6.30 a.m. making omelet, roti jala. close breakfast at 10.30a.m. brings all things and breakfast to the kitchen to be toup for tomorrow breakfast. prepared main course for tomorrow. take all raw materials from store and arrange all the things in chiller.
- back home at 3.00 pm

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-came at 5.00a.m. do the same things prepared food for breakfast. firstly took out all the food preparation from the chiller. reheat nasi lemak. toup food. gusts come at 6.30 a.m. making omelet and roti jala. close breakfast at 10.30a.m.
-preparation breakfast for tomorrow. back home at 2.00p.m

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-came at 12p.m. helping prepared breakfast and then prepared food for dinner for 80 packs. as usual helping prepared food for dinner. we as training only do basic things like cutting vegetables, clean chicken and helping chef in making food, overall  chef will cook all the food.
-back home at 11p.m

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came at 12.00pm. helping in prepared lunch like prepared 3type of fruits. lunch for 50 packs guests. today also has a dinner for 70 packs guests which is buffet style. ready food for dinner around 5.00p.m and already serve in buffet. waiting customers came around 7.30 p.m. helping in toup food for guests. close at 10.30 p.m

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-today came around 5.00 a.m. bring out all the things that already prepared yesterday from 4 doors chiller like  yogurt, variety of salad, noodles condiment, from another big chillers took out all the things that had been prepared for main course. prepared oat, cereal. today learn in making omelet and scramble eggs for guests. close at 10.30 a.m.
-as usual after closing clean up all the breakfast today and prepared for tomorrow. today have a lunch booking around 60 packs guests. so help chef in preparing food for lunch buffet. back at 5.00p.m

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-as usual came around 7.00 a.m, helping in serving food that already prepared by the chef. add on food when food already want to finish. prepared food at noodles kiosks. closing breakfast at 10.30 a.m. bring all the breakfast food to the kitchen and prepared food for tomorrow. overall I think everything is easy to do as only making breakfast food which is mostly instant food like cereal, oat, bread but there are also heavy food like nasi lemak, fried noodles. so our task is making breakfast food only.
-learn to work fast and be professional.

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come around 7a.m.  bring out all the breakfast food such as variety of bread, variety of jam, cereals, vegetables, and many more. chef as to fry chicken, prepared the ingredients for chef cook for lunch. learn to do fastly all the work
- back home at 5.00 p.m

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-first day industrial training in pulai spring resort. come to the resort around 9.00 a.m. meet hr of the company which is miss syafiqah hamri. firstly is fullfill some form and short orientation about the hotel and scope of work.
introduce to the chef and short explaination from the chef.
-divide department for internship students. i got cafe.
-start work at the cafe guided from other intership students which are umaira and oliv.
-learn the operation in the kitchen which provide food only for breakfast
-learn to cut the fruits, prepare ingredients for the next day
-next is distributing flayer for the hotel's events at houses area around larkin, skudai area
-back home at 5p.m